Ginger Prawn and Green Mango Salad

This is a recipe that I got inspriation for when I googled "green mango salad", as I had green mangoes and seemed to recall that I enjoyed it in Thailand. True to form I forgot to buy half the ingredients and had to substitute several others that I **thought** were in the cupboard, and further to that had opted to take a little bit from several recipes, so it came out quite a bit different to the original. This serves two people and is quite a light, summery meal.

INGREDIENTS:

1 green mango, finely sliced (note that my mango was green on the outside but fairly soft on the inside. I don't recall that being the texture from Thailand but it had a certain tartness that offset the normal mango sweetness)

1/2 a continental cucumber, or 1 whole lebanese cucumber, julienned

1/4c chopped, roasted peanuts

2tbsp mint leaves, finely sliced

10 green prawns, deveined

1 tbsp olive oil

1 tbsp finely sliced, or grated ginger

2 tbsp fish sauce

1 tbsp brown sugar

1 tbsp water

2 tbsp lime juice

2 tbsp fresh coriander leaves, torn

1 small chilli, seeded and finely sliced

Sesame oil to taste

Combine ingredients as far as the mint leaves in a bowl. Save some of the peanuts and a couple of whole mint sprigs for garnish.

Cook prawns in frying pan with ginger and oil until cooked through (white) and vaguely pale brown, turning once.

Add cooked prawns to salad ingredients.

Combine remaining ingredients in a cup, reserving a couple of sprigs of coriander for a garnish. Add to salad and toss through.

Yummm. It's a winner. I'm not sure whether I prefer it over the Thai Beef Salad I make, but it's good to know I have this up my sleeve for an alternative quick and light summer meal.

It's Time (Also, I Have Shoes Now)

As that totally not-famous, now-deceased body builder known as Zyzz said, you be gettin' jelly and you be 'mirin' (that's getting jealous, and to be admiring, btw). Oh yes, get jelly. For I have shoes. All kneel. But rest assured that, no matter what inspiration the shoes may bring, I will not be gettin' shredded.

(Did poor Zyzz mean for his 1.5 seconds of fame to come via an untimely end in a sauna in Bangkok and the vague ramblings of a blogger who tripped over his non-obituary whilst wasting time at work one day? Probably not. Am I being disrespectful by taking the piss? Perhaps a little. But this is about the shoes, people! The shoes!)

Focus.

And then be jelly.

Very jelly.

Anyway, I finally fulfilled my 101 Things target of buying sneakers that fit me properly and support my feet.

These puppies.

(Do you have any idea how hard it is to take a photo of your shoe while it's on your foot??)

How much were they? A hundred bucks off, that's how much!

I wanted them in pink, but, as anyone who has seen me barefoot can attest, I have weird feet so my options were rather limited. Some call my feet cute. I'm not sure whether they're just being polite, but I think they kinda are. So don't go bursting my bubble! (I'm also okay with you saying they're weird because, frankly, they are) Anyway, my point is that they didn't have the style I wanted in the wider size left in stock, so they put me in manshoes *pouts*

When I had finished pouting and telling the guy I hadz the sadz (that's almost as grammatically awesome as 'mirin' and jelly!) cos I liked the pink ones, and he still insisted on putting me in green manshoes (which actually aren't all that green, now that I've seen a photo of them, but they seem green) rather than the pink ones a step up or a step down in the range, I realised this guy was committed to putting me in the shoe that was right for my foot. What a trooper to put up with my illogical, girly shoe-sook! So I drank a concrete milkshake and bought them.

They ain't so bad, and they really aren't all that manly. But they ARE comfy. Super comfy! Besides which, being a tree hugger, if I can't have pink shoes then green is the next best choice.

So now that I own them, do you think I use them? Well yes, a little. I've been for a few walks in them but last time ended up with these little tiny flies going up my nose and drowning in my eyeballs, so I realised that it was the time of year to head back to the gym. But I just hadn't really made myself do it. I've been once or twice but I'm always tired/busy/sick... yeah, you got me - lazy.

But now, it's time.

Not because my thighs (actually, knee fat. Everyone hates something about themselves, and that's my pet hate. Just add it to the list of "things that make me a freak") have started jiggling when I walk, which I must say is in itself quite odd because my clothes fit just fine.

Not because I read today that if I exercise regularly then I can eat what I want (YEE-HAH, MOTHERFARKERS!!! Ahem. Actually I kinda already knew that, but it was nice to see some doctory-type person put it in writing).

No, it's because of these.

The shoes! MORE SHOES!!!

Hmm... if anyone happened upon this as their first experience of my blog, they may think, based on my choice of footwear, that I was some sort of butch, lumberjack-esque lesbian with a penchant for manshoes. But I'm not! I may live in manboots or sneakers or thongs 99.99999% of the time, but I very much like boys* (okay, men... but do they ever actually grow up??). And I also very much like pretty, girly shoes. In fact, I have this one truly spectacular pair that I've never worn cos I'm a bit scared of them that are peep toe, enclosed heel, ankle strap, emerald green, ruched satin 4" stilettos with a massive diamante clasp on the front, from Wittners. Oh! I have a picture!

Admire the pretty! The picture really doesn't do them justice.

Also, told you I have weird feet.

Also, that flesh-coloured thing to the far right of the photo is my hand, in case you were having trouble figuring it out. Balancing to take a photo from that angle was HARD!

Also, I do have plans to wear these, possibly to my 30th birthday... plans are a-brewin'... so this isn't going to be one of those total wastes of money. Besides which, I got them on sale. How much were they, you ask? HALF PRICE, THAT'S HOW MUCH!!!

How did I get here??

Oh yeah, lesbian footwear.

Mind you, I must say that whilst the few lesbians I know in person do opt for sensible footwear and show no interest in, and in some cases an aversion to, girly heels, calling it "lesbian footwear" is a bit daft. Plenty of non-lesbians wear sensible manshoes (like myself), and I can think of at least two famous lesbians who wear girly shoes (being Anne Heche and Portia de Rossi) and two who don't (Ellen De Generes and Rosie O'Donnell). I actually dress more like Rosie than any of the rest of them.

How did I get here??

Oh yeah.

It's time.

It's time to exercise because now that I own these boots and have started to break them in, there's no going back. I intend to climb Mount Bogong at Christmas, and I think I speak for most of those within my acquaintance when I say that I would prefer it not to kill me or cause me any kind of Medivac-type situation (I've had enough of those for one lifetime, thankyouverymuchFuerzaAereadelPeru...).

So, eight and a half weeks out, best I be hitting that gym, pounding that pavement and raising my cardio fitness to make the whole thing less stressful for my body, and therefore more enjoyable (and also less likely to kill me).

Anyone wanna come???

Seriously. I have 1 definite yes and 2 maybes. I need something concrete here, people!!! I need at least 2 more definites, 1 of whom needs to be a big, tough male because there's a real chance you may have to carry my lifeless body, or possibly just my stuff when I girl out about it and decide it's just all too hard. Any takers?? Hehe, I make it sound so appealing.

Okay, so if that spiel didn't make you want to give it a go, how about the following:

1. You get to climb Mount Bogong. It's not the biggest mountain in the world but it is the biggest one in Victoria and it's still a decent achievement, and not what I would call easy (I've done it before, from another approach, and I didn't die so that may ease your mind...?)

2. You get to help ME climb Mount Bogong. Cue warm, fuzzy feeling from helping a poor girl who feels that she is crippled by Long QT Syndrome to realise one of her mountain-related dreams (also cue guilt trip... is it working?? ;)

3. You get to work off your Christmas dinner before putting it all back on with a new year's eve drinking binge

4. You get to see a beautiful part of the country.

That's about all the benefits I can think of. But if you're interested, or know anyone who is, give me a hoy.

Right. I'm off to take these shoes off and have a shower. I hit the gym in them this evening and had a reeeeeeally good workout. But you don't need to know how gross and sweaty my weird feet are, do you ;)

*there's a story about that one that involves an awkward conversation with my mother, but that's storytime for another day

Rich & Ruffled Chocolate Celebration Cake

A little while ago I was blog-hopping when I stumbled across this amazing cake at Sweetapolita's blog. The lovely Rosie's presentation skills are pretty friggin' amazing, and I hope that one day my cakes - and my photos of them - are as good as hers. All hail Sweetapolita!

Anyway, I once I clapped my peepers on this cake, it became my mission in life to make it. I don't know whether it was the challenge of the ruffles, or the fact that towered layer cakes seem to appeal to me, but I just NEEDED to make it! So I did. I put it on my 101 Things list, and I made it. So there.

I made some mistakes along the way, mostly (all) with the frosting. Let's just say that it's a good thing eggs were on a special this week...

RICH AND DARK CHOCOLATE CAKE (ex Sweetapolita - see above link for the printable, or below for my bastardised version. I multiplied the below by 1.5 for the layer cake and it made three flattish cakes)

Dry ingredients:

1 3/4c plain flour

2c sugar

3/4c cocoa powder

2 tsp baking soda

1tsp baking powder

1tsp salt

Wet ingredients:

2 eggs

1c buttermilk, room temperature

1/2c vegetable oil

1tbsp pure vanilla extract

Preheat oven to 180oC. Butter and flour/line 3 x 8" round baking tins.

Sift dry ingredients into bowl. Dump wet ingredients into bowl and mix with electric mixer 2 mins on medium speed. It's wet and quite runny and may splash. Be warned!

Bake for 20mins then rotate pans around and bake for another 15 or so minutes (total time approx. 35 mins). Cakes are done with toothpick or skewer comes out clean. Try not to overbake. Cool in tin on wire rack for 20mins then turn out.

Note that I'm a bit of a spaz and not very precise so I ended up with 2 cakes smaller than the third one, so I split the third one. If you have more of an eye for detail you would probably actually weigh the mix, but I'm lazy. And I think I'm okay with that. But if someone ever asks me to make a layer cake for them for a special event I'll probably make more of an effort!

So then comes the icing...

SWISS MERINGUE BUTTERCREAM (again, the printable is at Sweetapolita's blog, link above. Note that I did a triple batch of this and there was some left over - maybe enough for a sedately-frosted batch of cupcakes, and apparently you can freeze it for 6-8 weeks - so don't think that a triple batch is OTT cos it's not)

5 large egg whites (30g each) <-- yes, that equals 15 egg whites if you're doing a triple batch!!!

1c + 2tbsp castor sugar

450g unsalted butter, cut into cubes (that's a more precise total of 1356g for a triple batch, or 12 sticks for Americans)

2tsp pure vanilla extract

pinch of salt (actually important - normally something I would omit, but I don't suggest doing that cos you're using unsalted butter)

Told you it was a lot of egg white!

Wipe mixer bowl and all your utensils that will touch the mix with white vinegar to cut the grease.

Add egg whites and sugar to a heatproof bowl and simmer over a pot of water (not boiling), whisking constantly, until 140oF or until sugar has completely dissolved and egg whites are hot. (Note that this is a little under 60oC, which is how I came to use 30 egg whites, not 15, because I bollocksed up the temperature the first time around. Yes, that's officially a buttload of eggs, and a hell of a lot of egg yolk to get through. I guess custard and pastry and hollondaise sauce must be on the horizon for me!) I was skeptical that mum's old Kenwood mixer bowl from the 60's was heatproof so I did it in a stainless steel bowl and then tipped it into the mixer once the sugar was dissolved.

With the whisk attachment, whip until the mixture is thick, glossy and cool. It'll look like a thin meringue, for those who have made a pav lately.

Switch to paddle attachment and, whilst mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if it curdles, keep going and it will come good).

(Also a lot of butter!!! Try not to think about what it's doing to your body and you'll enjoy the cake more...)

Add vanilla, salt and colourings (note that I used a heap of Americolour gel colouring and the colour uptake was poor. I think it has something to with the greasiness of it and the lack of intact sugar granules to attach itself to but I'm not entirely sure. Maybe I should have added the colouring at the heating stage...??? Can anyone help me with that?? Anyway, using tonnes of fuschia colouring makes it turn out a very pale, almost purplish colour. I wasn't particularly pleased with it but that's probably because I was comparing it to this image in my head of an electric pink cake!). You can also add fruit purees, extracts or other flavourings.

Keep in an airtight container in the fridge for up to a week, leaving out at room temperature when needed and rewhipping for 5 mins. Can freeze for 6-8 weeks.

To the decorating!

Cut your cake into as many layers as you see fit, then stack them on a... okay, it would be easier if you use a proper cake turntable but I just put it on the serving plate and rotated the plate on the bench. It doesn't give you as much control but it does the job. Anyway, stick them together using buttercream and then add a crumb coat to the outside. Try not to contaminate your bowl with cake crumbs though cos it'll make the piping harder.

(Note of irony: I dressed in work-out clothes before I started to make the first batch of icing, and then when I buggered it up I obviously ran out of time to actually work out. So not only did I eat a slice of this cake, I also didn't exercise. Boo. Sure was tasty, though!)

Get a petal tip, fill a large piping bag (mine's 14") with the buttercream, and, skinny bit facing out and tip facing down, start at the bottom and go back and forth in 1"-wide rows. It'll take a few rows to get the hang of it.

I'm also not sure whether my petal tip wasn't fine enough or whether the consistency of my buttercream was wrong, but the edges on my ruffles weren't as sharp as Sweetapolitas. It may also have been because it was quite warm where I was decorating the cake. Who knows? Seriously, who knows?? Can someone tell me?

I got to a point where I marked out guides for the width of the ruffles so I could fit the last few in without making them too big or too small. I also marked out guides on the top. When you do the top, kind of start with the piping bag upright to "stick" the buttercream to the cake and then bring it down nearly level with the cake to make the ruffles.

Transporting it was fun! I was in the front seat of a car, nursing it with a teatowel on my lap in case we braked suddenly! I'm not sure how comfortable I would be having it in a box in the boot, but I guess if you had foam in there and it was all secure and you drove carefully (lots of ifs there!) it would be okay.

When it comes to slicing it, I believe you'd be better off using a hot knife. You can see the buttercream smudged over the cake a bit so if you care how pretty it is when you serve it (and you should, given how much effort you just put into it), use a hot knife. I also used a gentle sawing motion rather than a pushing one. Not sure whether that was the right thing to do but it felt right at the time!

So I did it. I stepped outside of my decorating comfort zone again, and won. Go me!

Note that you should eat this with a cup of tea. It'll make you feel less sick afterwards :)